• Target level of study

    BAC +5

  • ECTS

    120 credits

  • Duration

    2 years

  • Training structure

    Faculty of Pharmacy

  • Language(s) of instruction

    French

Presentation

The Diplôme National d'Oenologue (DNO) level (Bac + 5) is the only accredited training for oenologists.

Ethymologically, the term oenologue means "one who possesses the science of wine".

The University of Montpellier's Centre de Formation en Œnologie has a long tradition within the Faculty of Pharmacy. It not only provides training, but also looks to the future with research activities. It is ideally located in Montpellier, in the heart of the world's largest vineyard. The Center, which welcomes 80 students a year over two years of study, awards the Diplôme National d'Œnologue (5-year higher education diploma). To enter the Diplôme National d'Œnologue program, students must have an L3 or equivalent in scientific disciplines.

A L3 course specifically preparing for the DNO has also been set up for BTS and DUT students by our colleagues in the Chemistry Pole at the University of Montpellier.

The course lasts 2 years and is open to continuing education and apprenticeships.apprenticeship

 

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Training benefits

Organization

Knowledge control

Arrêté du 2 septembre 2021 portant organisation des études en vue de l'obtention du diplôme national d'œnologue.

Students are limited to a total of four registrations per year for the Diplôme National d'Œnologue. However, in exceptional circumstances, the head of the establishment may grant exceptions to this limit.

Decisions concerning the transfer, repetition and exclusion of students are taken by the director of the component, on the advice of the pedagogical committee.

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Program

Select a program

1st year of the national oenologist diploma

1st year of the Diplôme National d'Oenologue

See the complete page of this course

  • Microorganisms and fermentation

    6 credits
    • Micro-organisms ECRIT

    • Micro-organisms CC

  • Wine composition and evolution

    8 credits
    • Wine composition and evolution TP

    • Compo and evolution WRITTEN

      • Compo and evolution CC

      • Compo evolution Written

  • Winegrowing internship

    3 credits
  • The vine and its environment

    6 credits
    • The vine and its environment CC

    • The vine and its environment Written

  • Must and wine analysis techniques

    6 credits
    • Techniques for analyzing must and wine TP

    • Must and wine analysis techniques WRITTEN

      • CC analysis tech.

      • Tech. analysis Written

  • Wine-making practices

    6 credits
    • CC treatment practice

    • PRACTICE PROCESSING WRITTEN

  • Alternative production and processing, Agricultu

    3 credits
  • Sensory analysis and tasting Part2

    6 credits
    • Sensory analysis and tasting TP

    • Sensory analysis and tasting CC (Oral)

  • Foreign language

  • Basics of viticulture and grape production

    8 credits
    • Bases viti prod grape CC

    • Bases viti prod grape EC

  • Winemaking technology

    8 credits
    • Winemaking technology ECRIT

    • Winemaking technology CC

2nd year of the national oenologist diploma

2nd year of the Diplôme National d'Oenologue

See the complete page of this course

  • Environment and effluent

    4 credits
  • Business management - Accounting - Economics - Capacity

    6 credits
    • Accounting

    • Marketing

    • Agricultural capacity

  • Design and document search tool

    3 credits
    • orils design aid CC

    • CT design tools

  • National Common Core exam

  • Foreign language English

    3 credits
  • The industry and its regulations

    4 credits
  • Mobility UEs

    • Your choice: 1 of 7

      • Learning

      • Oenological biotechnology

        3 credits
      • fermented and distilled products

        3 credits
      • In-depth knowledge of champagne and sparkling wines

        3 credits
      • Eco-design for tomorrow's wines

        3 credits
      • Sustainable wine economy, prospects and innovations

        3 credits
      • building grands crus: quality, identity and reputation

        3 credits
  • Practical training

    15 credits
    • Oral internship

    • Internship report

  • CHOICE 1

    6 credits
    • Choice: 2 of 2

      • Knowledge and history of world wines

        5 credits
        • Knowledge of CC history

        • CT history

      • Rational design and layout of winery installations

        5 credits
        • Implant design. CT

        • Implant design. CC

  • Quality and environmental management system

    4 credits
  • Other vine and wine products

    4 credits
    • other CT vine products

    • other vineyard products CC

      • Your choice: 1 of 7

        • Learning

        • Oenological biotechnology

          3 credits
        • fermented and distilled products

          3 credits
        • In-depth knowledge of champagne and sparkling wines

          3 credits
        • Eco-design for tomorrow's wines

          3 credits
        • Sustainable wine economy, prospects and innovations

          3 credits
        • building grands crus: quality, identity and reputation

          3 credits
  • Professional tasting

    4 credits

Admission

Access conditions

Initial training :

  • Bachelor's degree in biological, chemical, biochemical or agronomic sciences (*)
  • Any other higher-education diploma equivalent to 180 ECTS credits in the same field.

(*) As of the start of the 2008 academic year, Montpellier 2 University has introduced a new L3 Chemistry degree program, enabling holders of DUTs and BTSs in the Chemistry and Biology sectors, as well as highly motivated candidates from BTSs in the Viticulture sector, to prepare for a DNO. Applicants should download the application form from the UM2 website and attach it to their application.

Continuing education :

  • Taking professional experience into account.
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And then

Professional integration

The DNO offers young graduates or executives in continuing education, specialized training and professional integration in professions related to grape or wine production:

  • Manager of private or cooperative wineries,
  • Production Manager
  • Head of Culture
  • Oenology consultant ,
  • Quality manager.
  • Analytical Laboratory Manager
  • Wine trade and export
  • Technical or sales manager for oenological equipment or products
  • Managers and technicians from unions, interprofessions and industry administrations
  • Purchasing management in trading companies
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